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tunny Of Another Sort


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Tunny of another sort. Take slices of flattened tunny a half finger small, & dredge in flour on two sides, fry in hot butter, when frying one side put mustard that the slice will be covered in mustard, then have grated white bread, sprinkle thereon the slice, & press a little with the finger so that it will stock with the mustard, then turn the bread thereunder, & let it fry again along side the bread, & then serve three or four pieces on a plate.

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